So I’m back on the ol’ Whole Foods recipe app (picture me tying a rubber band around my upper arm and tapping the veins on my forearm). Some of my longtime readers might recall a time when I was a liiiittle bit obsessed. This past weekend I started “starring” recipes on the app like there’s no tomorrow.
I’m gonna be straight with you, readers, because I like you. This particular recipe is more of a muffin-thingy than a cookie. It’s not super sweet. The Huz likes it this way, but if it were up to me, I’d add about 40 cups of dark chocolate chips to this recipe and call it a day. Or, more appropriately, I’d “call it an hour” because I’d stuff my face for an hour and then take a nap. Who’s with me?
Pumpkin Cranberry Oatmeal cookies, adapted slightly from this recipe
2 c. old-fashioned rolled oats
1 c. whole wheat flour
1 T. pumpkin pie spice
1 t. baking powder
1/2 t. salt
10 T. unsalted butter, softened
3/4 c. packed brown sugar
1 1/2 c. canned pumpkin
2 large eggs
1 teaspoon pure vanilla extract
2 c. dried cranberries (note, I got these great soft cranberries from Trader Joe’s, but if yours are a little tough, soften them in some warm water for a few minutes so they don’t make your cookies all nasty)
Let’s do this:
Preheat oven to 375.
In another bowl, combine butter and brown sugar and beat with a hand mixer for about 2-3 minutes. Add pumpkin, eggs, and vanilla and beat for another minute. Stir in the flour mixture with a spoon until combined.
Whole foods says these end up being about 100 calories each (if you make 3 dozen). Whee! Plenty of room for chocolate chips.